2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Probiotics are living microorganisms that have huge benefits for human health. They improve the work of the digestive system, help fight depression and the proper functioning of the heart. There is also evidence of the benefits of probiotics for beautiful skin. You can find probiotics in supplements, but it is best to get them from food. Here are 11 foods high in lactobacilliwhich are super healthy.
Yoghurt
There's no way we can't put yogurt first in this one list of lactobacilli sources. The proverbial Lactobacillus bulgaricus is one of the bacteria used to produce yogurt. It was first identified in 1905 by the Bulgarian doctor Stamen Grigorov. The bacterium feeds on lactose and produces lactic acid, thanks to which the milk is stored.
Therefore, eat yogurt to get the right dose of probiotics. Yogurt has a beneficial effect on bone health, improves blood pressure. In children, yogurt can help deal with antibiotic-induced diarrhea.
Kefir
Kefir is a fermented probiotic milk drink. It is produced by adding kefir grains to cow's or goat's milk.
Kefir grains are a combination of bacteria and yeast in a matrix of proteins, lipids and sugars. In appearance, kefir grains look like cauliflower. Recently, the popularity of kefir is beginning to resume due to new research that proves the benefits of this drink and the probiotics it contains.
Kefir improves bone health, digestion and prevents some infections. He is among the best foods with lactobacilli.
Sour cabbage
Sauerkraut is well known in Bulgarian cuisine. It is prepared by soaking the cabbage (chopped or whole) in water, adding salt (preferably sea salt, in a ratio of about 40 g per liter). The mixture must be fermented by "pouring" over a period of time.
When ready, sauerkraut has a salty-sour taste. In addition to its probiotic benefits, sauerkraut is rich in fiber, vitamins C, B, K. In addition, it is high in sodium, iron and manganese.
Sauerkraut also contains the antioxidants lutein and zeaxanthin, which are important for eye health.
Tempe
Tempe is a traditional soy food product originating from Indonesia. It is made with controlled fermentation of soybeans and is formed in a compact form, reminiscent of a vegetarian burger.
The fermentation process actually has an amazing effect on nutrients.
Soy is high in phytic acid, a plant compound that disrupts the absorption of minerals such as iron and zinc.
However, fermentation reduces the amount of phytic acid, which can increase the amount of minerals your body is able to absorb at a rate.
Pickles
Pickles are cucumbers that are preserved in a marinade of salt and water (some also add vinegar). Fermentation takes time using natural lactobacilli. At the end of this process, the cucumbers become sour. Pickles are a great source of probiotic bacteria, which increases the activity of the food system.
Pickles are low in calories and a good source of vitamin K.
It is important to note that cucumbers marinated with vinegar do not contain live probiotics.
Some types of cheese
So far, most foods that contain lactobacilli have fermented in one way or another. It turns out that cheeses that have a certain ripening period also contain these almost magical bacteria.
They survive on some types of cheese, including Gouda, mozzarella, cheddar and cottage.
Cheeses have a high nutritional value and are a great source of protein. They are rich in many important vitamins and minerals, including calcium, vitamin B 12 and others.
Probiotic foods are extremely important for human health. So take more foods containing lactobacillito improve the performance of your digestive system.
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Foods Rich In Antioxidants
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Pleasant Properties Of Lactobacilli
Lactobacilli are gram-positive anaerobic microbes with rod-shaped forms that actively ferment sugars with the formation of mainly lactic acid. The most important thing property of lactobacilli is their usefulness for human health, convincingly proven not only by medical research, but also by the centuries-old use of lactobacilli in the preparation of various fermented foods (yogurt, cheese, sour vegetables, bread, wine, etc.
